Lately the growing Indiophile trend made some headways in my kitchen, too. Canada, and I suppose all of North America, is slowly turning their attention towards the Indian subcontinent. So I have been cooking lots of curries, pulaus and pakoras. But when it comes to meatballs, I return to Mediterranian tastes.
Here are the lamb koftas we had today for dinner:
- 600 g ground lamb
- 2 onions
- 2 garlic cloves
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- salt, pepper to taste
- 2 eggs
- olive oil
- some grated lemon zest
- 1 cup(or more) water
Chop the onion, press the garlic, and mix them well with the meat. Add the spices and the lightly beaten eggs, then form the meatballs and sprinkle some flour over them.
Heat a little olive oil in a frying pan, lightly fry the meatballs until they turn grey on the outside. Then pour the water in the pan and grate some lemon zest over them Let them cook, covered for about 20 minutes, until the balls are cooked through.
Sprinkle some chopped parsley over them and serve them with rice and toasted pine nuts.
